Chef de Cuisine Vincent Wong of The Line has enhanced the highlights for the Sunday Champagne Brunch at The Line. Sunday brunch lovers can now look forward to highlights at 16 theatre kitchens, including foie gras presented in 10 ways, 13 types of fresh seafood on ice and 30 types of New and Old World cheese, served with unlimited Veuve Clicquot. Diners will enjoy 13 varieties of fresh seafood on ice including oysters from Ireland, Sydney and France, and crab including Alaskan red king crab, Alaskan bairdi snow crab and Sri Lankan crab.
Meat lovers will be spoilt for choice at the butcher’s station, with Iberico ham, and the carving station, which features 6 roasts including 48-hour slow-roasted Wagyu beef leg with a mustard crust, Australian stockyard tomahawk steak, 200-day grain-fed Australian stockyard striploin, roasted stockyard beef striploin with truffle jus and more.
As a prelude to dessert, 30 varieties of cheese will be available including hand-selected artisanal aged cheeses from the New and Old World.
For diners with a sweet tooth, Area Executive Pastry Chef Hervé Potus will present a wide variety of desserts including 30 varieties of pastry, exquisite tarts and cakes, fruit trifle, Singaporean desserts, “kuehs” and ice cream.